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Below is an in-depth analysis and side-by-side comparison of Rise Biscuits & Donuts vs NYC Bagel & Sandwich Shop including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | N/A | $119,000 - $208,000 |
Franchise Fee | N/A | $29,500 |
Royalty Fee | - | 5% |
Advertising Fee | - | $300 - $600 |
Year Founded | 2012 | - |
Year Franchised | 2014 | - |
Term Of Agreement | - | - |
Term Of Agreement | - | - |
Renewal Fee | - | - |
Business Experience Requirements |
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Experience | - | - |
Financing Options |
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In-House/3rd Party | In-House/3rd Party | |
Franchise Fees | -/- | -/- |
Start-up Costs | -/- | -/- |
Equipment | -/- | -/- |
Inventory | -/- | -/- |
Receivables | -/- | -/- |
Payroll | -/- | -/- |
Training & Support |
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Training | - | Full training from stocking your store, helping with employees and management to showing how to prepare every item on the menu |
Support | - | NYC Bagel & Sandwich Shop has a 24/7 support system in place and does a full training from stocking your store, helping with employees and management to showing how to prepare every item on the menu, POS support and even stays during the opening period to be on-site for additional help/support. Corporate also follows back up with each location often to ensure food product is going out correctly and to assist with further questions in your location. The NYC Bagel Franchise also has an additional training program for all franchisees after opening their location to go over and refresh on any or all food product, recipes or formulas. |
Marketing | - | NYC Bagel & Sandwich Shop Corporate helps create all social media to help market and cater to certain areas as well as other online campaigns to help better each individual location. |
Operations | - | - |
Expansion Plans |
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US Expansion | - | Yes |
Canada Expansion | - | - |
International Expansion | - | - |
“Before opening his tiny biscuit and doughnut shop in 2012, chef Tom Ferguson drove cross-country to sample the best of both comfort foods and came back inspired. His huge, flaky biscuits are served with usual combinations of local toppings like fried green tomatoes and pimento cheese, or Big Spoon Roasters peanut butter with Farmer’s Daughter jam. Daily sandwich specials (coq au vin, country-fried steak with gravy) usually sell out early.”